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Presents experimental work which attempts to understand what psychological mechanisms are likely to influence consumer acceptance of genetically engineered food, and the relationship between consumer attitudes towards the technology and consumer acceptance of its products. Discusses the...
Demand for gourmet foods, from around the globe, is increasing. However, owing to high perishability many of these products require preservation if they are to arrive in a safe and unspoilt condition. The sensory effects of such treatments range from relatively minor, for example those produced...
BSE has now been transmitted orally to 16 species, and appears to have infected over 50 per cent of UK dairy herds, these representing over 85 per cent of UK dairy cattle. It now seems that BSE may be passed from cow to calf and hence the banning of infected feed in 1988 has only had a minor...
Dietary public health advice has been to consume fish. The fatty acids in fish, specifically the ratio of n‐3 to n‐6, are reported to be instrumental in determining the benefits. Looks at the available literature on differences in fatty acid composition between wild and farmed fish. Supports the...
Reviews the continued rise and cost implications of food‐borne disease. Discusses strategies for containing and reducing the problem. To date, in spite of considerable effort and attention, the legislative approach does not appear to be affecting the reported incidence of food poisoning. Hygiene...
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